Halloumi Bourekia

cheese filling: Mix all the ingredients together, taste and adjust seasoning, if necessary. Dough: Sift the flour and salt into a large bowl. Make a well in the centre, add the water and lemon juice and mix thoroughly with a wooden spoon. Add the melted fat and knead for about 10 minutes or until smooth. Shape the dough into 1 large ball, cover with a damp cloth and leave for 30 minutes. Lightly flour your working surface and roll out the dough until 0. 5cm thick. Put the block of margarine or butter in the middle of the sheet of dough and fold the pastry over the fat so that it is completely enclosed. With a well floured rolling pin, flatten the dough to a 1cm thickness. Fold the dough in half and refrigerate for 10 minutes. Roll out the dough again on the floured surface to 0. 5cm thickness. Fold in half and refrigerate for a further 10 minutes. Keeping the work surface well floured, roll the dough out once more as thinly as possible. Cut into 7. 5cm-10cm squares or circles. Put 5-10ml of filling in one half of each shape. Dampen the edges with cold water and fold over to make rectangles or semi circles. Seal the edges with your fingertips or a fork. Arrange on a greased baking tray with a little beaten egg. Bake in a 180°C (350°F) mark 4 oven for 20-30 minutes or until puffed or golden brown.